A collection of vegetarian/vegan food supremacy

Tag Archives: capers

I had birthday last week and I threw a party on Friday. Friends came to our house and I served potato salad, cabbage salad, rye bread and baguette with garlic spread, mushroom pastries and a chocolate cake. The cake recipe is from a new vegan baking book Puputyttö ja vohvelisankari by Raisa Kettunen.

Here’s everything.

And close up of the potato salad. Chopped onion (or chives) could be used in it too, but one of the guests can’t eat onion, so I didn’t use any. The recipe is for very big amount of potato salad, you may want to half it if you have less than 10 eaters.

Boil the potatoes and allow to cool. Peel and cube the potatoes, cube the pickles and combine them with capers and beans in huge bowl. Whisk the dressing ingredients together in a smaller bowl, pour on the salad and mix well.

A while ago we posted about or first attempt to make vegan Königsberger klopse. Now we have a recipe for soy balls that actually look like balls. It’s very similar to the one used in Sopranos style lasagne recipe, but the spices and cooking method are different. In the picture below they’re served with boiled potatos and carrot and lentil salad.

Cook the potato in boiling water. Peel and mash it. Chop the onion finely and mince the garlic clove. Put the soy protein into a bowl, add some broth and stir with fork. Keep stirring and add more broth until the soy protein is moist. Remember that it’s easier to add broth than remove it, so add only little bit at time. Let the mixture sit for 5-10 minutes. Combine all the ingredients. Wet your hands and make balls, about 4cm diameter. Grease a wide oven proof dish with margarine and put the balls in it. Brush them with oil and pour about 1dl water to the dish. Bake in 225 celsius degrees for 45 minutes. Add more water if needed. Cover with foil in the end of baking if the balls look dry.

Meanwhile boil some potatos and make the caper sauce. The recipe for the sauce is in the earlier post. Put the balls in the sauce, make sure they’re all covered and wait few minutes before serving.

Königsberger Klopse (or alternatively Soßklopse) is an East Prussian cuisine consisting of meatballs in a white sauce and served with boiled potatoes. Since we obviously won’t be using meat of any sort, veganizing the cuisine is in order.

The secret ingredient in both “meatballs” and white sauce are capers. Lots of them. This first part will however only deal with the white sauce, as we’re desperately trying to perfect the “meatball” substance – our previous experiment resulted in a mess of exploded balls. Wunderbar, eh?

Caper Sauce

Melt the margarine in a sauce pan, stir in flour. Pour a little bit of milk to the pan, stirr well, add more milk, stirr etc. until all the milk is in the pan. Add the white wine and bring to boil, stirring often. Add capers, salt, pepper, mustard and lemon juice and cook on low heat 5-10 minutes. If the sauce gets too thick , add more milk.